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Use of natural antioxidants in refined palm olein during repeated deep-fat frying


Citation

Jaswir, Irwandi and Che Man, Yaakob and Kitts, David D. (2000) Use of natural antioxidants in refined palm olein during repeated deep-fat frying. Food Research International, 33 (6). pp. 501-508. ISSN 0963-9969; eISSN: 0963-9969

Abstract

An optimization study on the use of oleoresin rosemary extract, sage extract and citric acid added into refined, bleached and deodorized (RBD) palm olein before deep-fat frying of potato chips was performed using a constrained mixture design. Results revealed that the use of these natural antioxidants could improve the sensory acceptability of potato chips during a 5-day repeated deep-fat frying. All three antioxidants significantly (P < 0.05) improved the sensory characteristics, including appearance, taste, crispiness, odor and overall acceptability. After day 5 of frying, the most acceptable fried potato chips were those fried in oil containing a combination of 0.059% oleoresin rosemary extract, 0.063% sage extract and 0.028% citric acid. The natural antioxidants significantly (P < 0.05) lowered the rate of oxidation of oil during deep-fat frying and contributed to measured sensory acceptability of fried potato chips.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/S0963-9969(00)00075-2
Publisher: Elsevier Science
Keywords: Constrained mixture design; Deep-fat frying; Optimization; Potato chips; Rosemary; Sage
Depositing User: Ms. Zaimah Saiful Yazan
Date Deposited: 03 Jul 2025 02:18
Last Modified: 03 Jul 2025 02:18
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/S0963-9969(00)00075-2
URI: http://psasir.upm.edu.my/id/eprint/115567
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